Risoni Soup with Cinnamon and Toasted Bread with Pesto

Name: Risoni Soup with Cinnamon and Toasted Bread with Pesto
Ingredients: 2 large onions chopped into pieces; 3 tomatoes cut into pieces; 5 garlic cloves; 3 sprigs of rosemary; 1 pound chicken (1.2 kg) cut into pieces; 1/4 cup olive oil; 2 cinnamon sticks; 5 stalks of parsley; Salt to taste; 1 tablespoon freshly ground black pepper; 5 cups water; 1/2 cup risoni pasta

1
2 large onions chopped into pieces
2
3 tomatoes cut into pieces
3
5 garlic cloves
4
3 sprigs of rosemary
5
1 pound chicken (1.2 kg) cut into pieces
6
1/4 cup olive oil
7
2 cinnamon sticks
8
5 stalks of parsley
9
Salt to taste
10
1 tablespoon freshly ground black pepper
11
5 cups water
12
1/2 cup risoni pasta

Ingredients

1
2 large onions chopped into pieces
2
3 tomatoes cut into pieces
3
5 garlic cloves
4
3 sprigs of rosemary
5
1 pound chicken (1.2 kg) cut into pieces
6
1/4 cup olive oil
7
2 cinnamon sticks
8
5 stalks of parsley
9
Salt to taste
10
1 tablespoon freshly ground black pepper
11
5 cups water
12
1/2 cup risoni pasta

Directions

1
In a large pot, cook all the ingredients except for the risoni, stirring, for 30 minutes
2
Reduce heat, cover, and simmer for another 30 minutes or until chicken is tender
3
In the last 10 minutes of cooking, add the risoni to the soup, stir well, and reserve
4
Prepare the toasted bread
5
Arrange the slices of Italian bread in a baking dish and bake in a hot oven (200°C) for 10 minutes or until lightly browned
6
Blend parsley with olive oil in a blender until smooth and season with salt
7
Spread this mixture on the toasted bread
8
Heat the soup, distribute it among six bowls, and serve with the toasted bread.